Frugal Recipe: Gluten Free, Dairy Free Breaded Chicken Cutlets w/ Roasted Red Peppers



By Helen Chin Lui of The Healing Place in Medfield, MA 
Submitted by Katherine M. or yummy crispy chicken – as her son calls it. Recipe taken from 
“The Whole Foods Allergy Cookbook” by Cybele Pascal.

Ingredients:
-1 ½ cups corn flake crumbs (made from 3 cups corn flakes pulsed in a food processor)
-2 tsp oregano
-½ tsp cayenne pepper (or less if you prefer – I have also used smoked paprika, which gives the
chicken a nice smokey flavor)
-½ tsp salt
-½ tsp poultry seasoning (or you can use ¼ thyme and 1/4/tsp dried sage if you don’t poultry
seasoning – I have also used italian seasoning instead and it still tastes great)
-Fresh ground pepper
-3 Tbsp. oat milk (can also rice, almond or soy milk) mixed with 6 Tbsp. olive oil. Mix well.
- ½ cup of oat flour
-1 ½ lbs. chicken breast cutlets, pounded thin
-3 Tbsp. olive oil for baking

Directions:
Preheat oven to 425 degrees. Line baking sheet with aluminum foil and place in oven to preheat.
-Combine cornflake crumbs with seasonings in a large shallow bowl (I use a large pie plate). Set aside.
-Combine oat milk and olive oil, mix well and place in another shallow bowl. Set aside.
-Put oat flour into plastic bag. Add chicken cutlets and shake to coat.
-Remove chicken pieces one at a time, shake excess flour off.
-Turn chicken in oat milk olive oil mixture and then roll into corn flake crumbs. Make sure to press
crumbs into the chicken. Put on plate.
-Once all cutlets are done remove preheated baking sheet from oven, add 3 tbsp. olive oil on top of foil, and tilt sheet to coat completely.
-Place cutlets on sheet, cook for 10 minutes, flip and cook another 10 minutes more.
-Serve topped with roasted peppers.

Roasted Red Peppers
3 bell peppers
Olive oil to coat pepper
1 Tbsp. Olive oil
1 tsp. balsamic vinegar

Directions:
Rub peppers with additional oil and put in broiling pan under broiler, until charred. Turn about every 5 minutes for about 20 minutes. Remove from broiler and place into closed paper bag to steam for about 10-15 minutes. Remove from bag, skin and deseed. Slice into strips and place into bowl with olive oil and balsamic vinegar.

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